British Cheese Board - British Protected Name Cheeses British Protected Name Cheeses Introduction There are 12 British Protected Name Cheeses currently being produced with a further 2 having been registered but not currently in production. There are three schemes in operation - all of which guarantee to the consumer that they have been made to a specified recipe - and each product must display on its packaging the appropriate logo as follows: - Protected Designation of Origin (PDO) - Protected Geographical Indication (PGI) - Traditional Speciality Guaranteed (TSG) Protected Designation of Origin (PDO) Open to products produced, processed and prepared within a specific geograohical area and with features and charactersitics attributable to that area. Protected Geographical Indication (PGI) Open to products produced or processed or prepared within a specific geographical area, and with features or qualities attributable to that area. The raw materials used are not necessarily produced in the area. Traditional Speciality Guaranteed (TSG) Open to products that are traditional or have customary names, and have features that distinguish them from other similar products. These features need not be attributable to the geographical area the product is produced in, nor entirely based on technical advances in the method of production.

Details are given below of the 10 British cheeses currently being made under the Protected Food Name Scheme. All are subject to a regular inspection by an independent and suitably qualified inspection body to ensure that they are being produced in accordance with the specification approved by the EU commission. There are hundreds of Protected Name Foods and drinks registered with the EU Commission across the whole of the EU. The most famous of these are products like Champagne, Parma Ham and Parmesan cheese whilst in the UK we have such products as Melton Mowbray Pork Pies, Welsh Lamb and Scotch Beef. For further information on the Protected Food Name scheme in the UK please contact: irene.bocchetta@defra.gsi.gov.uk or go to: The British Protected Name Cheeses 1 Beacon Fell Traditional Lancashire PDO - Made exclusively in the Preston area from local milk which is pasteurised. Cylindrical shaped cheese made from the curd of two or three days. The cheese is lightly pressed for 2 days, waxed or buttered or cloth bound and is fully mature at 6 months. It has a light yellow rind and a rich creamy taste. It makes the best cheese on toast in the world!

Availability - Local retailers and in selected Morrisons, Booths, Sainsburys Producers: Dewlay - enquiriesuk@dewlay.com 2 Dorset Blue Cheese PGI - Made only in the County of Dorset from partially skimmed, raw milk. Curds are formed and left to drain overnight. The whey is removed and the curd cut into blocks and stacked and turned every 20-30 minutes. The curd is milled and salted, put into cylindrical moulds and lightly pressed. After 4 days the mould is removed and the surfaces rubbed to form the crust and at 4 weeks skewered to allow air to enter the body of the cheese and so form the blue veins. The cheese will be matured for a further 8 to 16 weeks. The cheese has a uniform colour with irregular blue/green veins and has a peppery, spicy flavour which will vary with age. Availability - Local outlets plus on-line retailer Producer: Dorset Blue - e-mail: info@dorsetblue.com Web site - 3 Exmoor Blue Cheese PGI - Made from unpasteurised milk from the Jersey breed of cow this is a semi-soft blue veined cheese.

Vegetarian rennet and penicillium roqueforti blue mould are added to the milk to form the curds which are placed in moulds to drain for 24 hours; the cheese is brine salted, left to dry for 36 hours then pierced and sprayed with penicillium candidum (white mould). Turned regularly, the cheeses are matured for 3 to 6 weeks. The cheese can only be made in West Somerset including part of the Exmoor National Park. It is a creamy, yellow coloured cheese with a buttery taste which comes from rich Jersey milk with herbal or slightly spicy undertones. The blue is just strong enough to give a little tang without overwhelming the background flavours. Availability - Local outlets plus on-line retailers and Producer - Exmoor Blue Cheese -e-mail: exmoorbluecheese@btopenworld.com Web site - none 4 Single Gloucester PDO - Can only be made in Gloucestershire at least in part from milk from Gloucester breed cows - either raw or pasteurised. It is a flat disc shaped cheese with a smooth surface.

The cheese is kept for at least two months by which time it is hard but slightly crumbly, yellow or dark yellow in colour and has a strong and decidedly salty flavour. Availability - selected local Budgen and Waitrose stores, local farm shops and wholesalers, Harrods and John Lewis Oxford Street Producers - Godsells Church Farm Cheese - e-mail: godsellscheese@btinternet.com - Charles Martell & Son Web site - 5 Staffordshire Cheese PDO -This hard cheese can only be made in the County of Staffordshire from local pasteurised milk. Bertelin Staffordshire cheese is made using their own cow's milk from their farm. The recipe is monastic and is historically linked to the County of Staffordshire. The cheese has been recently revived. Vegetarian rennet is used to form the curds which are then salted and placed in muslin lined stainless steel moulds and pressed overnight. They are left to mature for between 2 and 12 months during which time they are turned regularly and develop a natural rind. At 5 months of age the cheese is creamy and full flavoured with a clean taste.

Availability - local retailers, farm shops Producer - Bertelin Farmhouse Cheese Company - Web site - 6 Swaledale Cheese PDO - A young crumbly cheese which can only be made in the Swaledale area of North Yorkshire from local cows' milk or ewes' milk which is heat-treated before use. Once the curds are formed and the whey drained off, they are cut and placed in moulds lined with cheesecloth and lightly pressed for 18 hours and turned regularly. The cheeses are removed from the moulds and then brine salted for 24 hours before being sold at about 4 weeks of age. The cows' milk version is white in colour and soft and crumbly with a salty flavour. The ewes' milk version is slightly harder with a more pronounced flavour and meadowy notes. Availability - local Waitrose and Booths plus leading wholesalers Producer - Swaledale Cheese Company - e-mail: sales@swaledalecheese.co.uk Web site - 7 West Country Farmhouse Cheddar PDO - The cheese takes its name from the village of Cheddar and the Cheddar Gorge where the cheese was originally stored.

West Country Farmhouse Cheddar is made using the traditional recipe to produce the real Cheddar flavour and texture. It can only be made on farms in Dorset, Somerset, Cornwall and Devon from milk produced on the farm and where necessary supplemented with locally farmed milk. The cheese can be made in cylindrical or block form from either raw milk or pasteurised milk. An essential part of the Cheddar making process is that of "Cheddaring" which entails stacking and turning slabs of curd to facilitate drainage - this must be done by hand and not mechanically. The curds are milled, salted, put into moulds and pressed. The cheese is put into store and graded at regular intervals being kept for a minimum of 9 months before sale. It is a hard textured cheese with a creamy background flavour and varying degrees of complexity depending on age and the individual farm.

Availability - Nationally in Waitrose and selected Booths; in most other major supermarkets and specialist cheese shops throughout the UK; locally; and also on line through Producers - Batch Farm Cheesemakers - e-mail: efjgould@hotmail.co.uk - Brue Valley Farms - production discontinued - but product still available - e-mail: cheese@brue-valley.co.uk - Denhay Farms - production discontinued - but product still available - e-mail: sales@denhay.co.uk - Keen's Cheddar - e-mail: keenscheddar@hotmail.com - Parkham Farms - e-mail: peter willes@parkhamfarms.com - Westcombe Dairy - e-mail: tom@westcombedairy.com - AJ & RG Barber - e-mail: charliebarber@marylandfarm.com - Cricketer Farm - e-mail: office@cricketerfarm.co.uk e-mail: marylin@farmhousecheesemakers.com 8 Blue Stilton Cheese PDO - Can only be made in Derbyshire, Nottinghamshire and Leicestershire from locally produced milk which is pasteurised before use. Most Stilton is made with non-animal rennet and is suitable for vegetarians.

The cheese can only be made in a cylindrical shape, is never pressed and is allowed to form its own coat or crust. As with many other blue cheeses penicillium roqueforti blue mould is added to the milk which is activated once the cheese has been formed by piercing the cheese with stainless steel needles; this allows oxygen to enter the body of the cheese. The blue veining develops in the tiny cracks and fissures in the cheese which having not been pressed has a slightly open texture. It is characterised by the delicate blue veining radiating from the centre of the cheese and its creamy mellow flavour. The cheese is typically sold at between 9 and 12 weeks of age.

Availability - All major supermarkets and specialist cheese shops Producers - Colston Bassett Dairy - e-mail: stilton@colstonbassettdairy.com - Cropwell Bishop Creamery - e-mail: enquiries@cropwellbishopcreamery.co.uk - Long Clawson Dairy - e-mail: janice.breedon@clawson.co.uk - Tuxford & Tebbutt - e-mail: ian.molyneux@ arlafoods.com - Websters Dairy - e-mail: margaret.callow@webstersdairy.co.uk Web Site - 9 White Stilton Cheese PDO - This relies on the same conditions that pertain for Blue Stilton and is made in a similar way except that no blue mould is added to the milk. The cheese is stored for a few weeks before sale and has a fresh, creamy flavour and a crumbly texture. It is widely used in the UK for blending with sweet or savoury ingredients for such products as White Stilton with Apricots or White Stilton with Ginger. Availability - Selected Waitrose and deli counters of some of the other major retailers; Blended versions are available in most major supermarkets.

Producers: all the above Blue Stilton dairies plus Web site - 10 Dovedale Cheese PDO - Originally produced by the Hartington Creamery of Dairy Crest, production stopped when the creamery closed in 2009. However, production has re-started at the Staffordshire Cheese Company. Dovedale is a shallow cylindrical shaped blue veined cheese with a soft body which is matured for anything from 4 to 6 weeks of age. Unlike most of the blue cheeses made in the UK which are dry salted, Dovedale is brine salted (i.e. is immersed in a salt water bath). It can only be made in the County of Derbyshire from locally produced milk although in times of shortage milk may be sourced from the neighbouring counties of Shropshire or Cheshire. 11 Yorkshire Wensleydale Cheese - PGI - This was granted a PGI in December 2013 after a very lengthy application process. The specification lays down the area of production which includes not only Wensletdale but also Sedbergh to the West, Bedale to the East as well as areas to the North and South of Wensleydale.

The cheese is a creamy white colour with an open, crumbly textured appearance with a mild, clean, slightly sweet flavour and honeyed aftertaste. It is generally sold in trdaitional truckles of various weights and also in 20 kg blocks. It is sold at various ages - as young as two weeks and as old as 12 months depending on customer requirements. There is just one producer of Yorkshire Wensleydale (Wensleydale Dairy Products). WEns;eydale is made in other parts of England but only cheese made in the designated area and to the specification laid down may be called Yorkshire Wensleydale. web site: 12 Buxton Blue - PDO - Originally made by Dairy Crest Hartington, production ceased when the creamery was closed. It started again in 2013 at the Staffordshire Cheese Company. It is an orange coloured blue veined cheese made from pasteuised cows milk. It has a close texture, smooth body and becomes softer as it ages. It can be sold at anything from 4 to 10 weeks and has a mellow creamy flavour with a characterisitc tang of blue cheese.

Buxton Blue can only be produced within a 30 mile radius of Buxton with milk being sourced primarily from the Buxton area but may from time to time be sourced from Staffordshire or Cheshire. It is sold in cylinders with an average weight of 8 kgs The following cheeses, are protected names but are not currently in production: Bonchester Cheese PDO Our Cheeses - The Cheese Lady - Artisan Cheese The Cheese Lady Sheep's Milk Big Wood Blue Big Woods Blue is a full-flavored sheep milk blue cheese. Named one of the best blue cheeses in the country, Big Woods Blue blends spicy notes of a blue with the creaminess of sheep milk for a complex flavor. Finishing top in its class at ACS more than once — and a 2011 ACS award winner — Big Woods Blue has been widely praised by food writers nationwide. It pairs nicely with a rich Port or a sweet Muscadet. Bleu des Basques Brebis An artisan sheep’s milk blue cheese made in the Pyrénées mountains, a region of the French Basque country. Not too far from Roquefort. Unlike many of the Spanish cheeses that have been made for hundreds of years, Bleu des Basque is a newcomer.

The grazing sheep give the milk its complexity, subtlety, and lightness. Bleu des Basques has a wonderful earthy spiciness. Pair this cheese with Sauternes or Port. Blue Castello This cheese was made in Muskegon in it’s recent past, but it now hails from it’s old stomping grounds, Denmark. The Muskegon facility was closed in a restructuring of the company. Blue Castello is a distant derivative of Italian Gorgonzola but has a higher fat content and a milder flavor. It is a perfect blue for those who like a little blue flavor without being blown away. A triple creme Blue cheese with a creamy texture that offers an extremely buttery taste. It’s perfect for those who prefer a milder and creamier blue cheese – and it has a rich flavor all its own. Try it paired with a Porter, Stout, or Sauvignon Blanc to bring out the craft flavors of this cheese. Blue d’Auvergne In 1845 Antoine Roussel, the son of a farmer from the Auvergne region, had the idea to seed his milk-curd with a blue mould he had seen developing on rye bread.

He then pierced his cheese with a needle and Bleu d’Auvergne was born. This A.O.C. cheese from south-central France is a favorite of ours. Blue Shropshire From the same dairies in the 5 counties in England that produce the perfect Stilton comes Blue Shropshire. Blue Shropshire is a full flavoured, un-pressed yellow cheese with distinctive blue veining. A full fat semi-hard cheese with a smooth texture,each Blue Shropshire is made by hand and has an attractive golden russet coat. Cheddary and blue – I love it! Cambozola A German made, triple-cream, Cambozola is distinctive cheese with delicate blue veining, but is neither blue nor brie. The secret to this cheese’s popularity lies in the rich Bavarian milk used in its production, which lends Cambozola an extraordinary flavor and velvety feel. Cambozola’s name ties this cheese to the history of the Allgäu region: in 300 A.C. there was a settlement in Bavaria called Cambodunum where the art of cheese-making flourished. Thus Cambozola.

Cantar de Covadonga Covadonga is located just to the West and North of the Picos de Europa, mountain range in the Heart of Asturias; a Northern region in Spain. The original Latin name was “Cova Domenica”, meaning Cave of the Lady. In the course of years, “Cova Domenica” was abbreviated to Covadonga. The place is dedicated to the cult of the Virgin of Covadonga. The region of Asturias is particularly known by its wide range of cheeses, specially the blue ones. Cantar de Covadonga is a blue veined soft cheese made from a blend of meticulously selected cow’s and sheep’s milk. Cashel Blue In County Tipperary, Ireland, Louis and Jane Grubb in the mid 1980’s, developed the first Irish Blue, nurtured and exported by Neal’s Yard Dairy. Cashel is made with the milk of the Grubbs’ cows, pasteurized, and ripened for two and up to six months. A unique, creamy texture is complemented by a delightful, mild blue tang. The best cheeses are made from April to October when the cows are out to pasture.

Delft Bleu Between Rotterdam and Den Hague, lies Delft, home to fine craftsmanship. Delft Bleu, a cows milk cheese, is rich and creamy with a buttery mellow taste and a clean finish. Delft has a nice underlying sweetness and is not at all salty. Not only is this cheese delicious, the attractive blue veins intermingle in the milky whiteness resembling the lovely blue and white Delftware, as if it were broken and put back together again. Dunbarton Blue A hand-crafted open air cured blue with the characteristics of an English Cheddar but slightly and beautifully blue. Made by Roelli in Wisconsin. Fourme D’Ambert Fourme d’Ambert is known as the “connoisseur’s blue cheese”. Legend says Fourme d’Ambert was made at the time of the Druids. It is certainly one of the oldest cheeses in France. “Fourme” is the old French word for cheese from the Latin name “forma”, and describes its cylindrical shape. Ambert is the town in which it was sold. Fourme d’Ambert is a creamy cheese with a delicate fruitly flavor and mushroom overtones.

Gorgonzola Naturale The town of Gorgonzola is in the Po river valley in the Lombardy region of Italy. Ironically, however, Gorgonzola cheese is no longer made in its namesake village. Gorgonzola cheese is made from cow’s milk (unlike Roquefort, which is a sheep cheese). The veins, blue/green/gray, are Penicillin Glaucum, a spore native to the area that would attach to the ripening curds hanging from nets in local caves. The flavor is strong, but delightful, but may also be called Mountain Gorgonzola. Gorgonzola is one of only three cheeses that qualifies as DOC (Denominazione di Origine Controllata). As such, the sources and processes involved are controlled, and by law Gorgonzola is only produced in a defined area that includes the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia, and Vercelli, and in the zone of Casale Monferrato. Huntsman Layers of rich Double Gloucester and Long Clawson’s famous Blue Stilton, this is a unique and outstanding cheese.

The creamy taste of Double Gloucester, combined with the crumbly yet creamy bite of the Blue Stilton is a great flavor combination. Served as a “Ploughman’s Lunch,” with pickles, onions and bread, or melted over your favorite steak, it is an experience not to be missed. Whole traditional wheels of Double Gloucester are hand cut into layers, along with layers of Blue Stilton. Each layer is individually molded into the next by hand to produce the whole wheel Moody Blue Made in small batches from fresh, local Wisconsin milk, a rich, creamy blue, delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, sultry, and seductive, Moody Blue is excellent on a cheese plate and delicious in culinary applications Roelli’s Red Rock Roelli’s Red Rock is a handcrafted Wisconsin original. It’s richly colored with a bloomy rind, making it a beautiful option for cheese trays. Made from cow’s milk and shelf cured in the Roelli Family Cellars.

Roquefort, Papillon To be real Roquefort the cheesemaker must use the unpasteurized milk of Lacaune sheep which graze on rich grass in the heart of France. Also, the curds of this cheese must be blended with penicillin molds made from rye bread baked specially for this purpose. And the wheels must be aged on oak planks in natural limestone caves for an average of 150 days. The resulting cheese is creamy and full-flavoured. A genuine treat. Roquefort Societe’ In Roquefort, France, only 7 companies are authorized to make Roquefort cheese. This raw sheep’s milk cheese, aged in natural caves, is creamy and crumbly, sharp and salty with impeccable balance. Shaft’s Gold Mine Blue Shaft’s Bleu Cheese Company started in 1999 when a abandoned mine was transformed, creating the ideal aging environment for blue cheese. The mine once served as a gateway to the gold-rush era and now serves as the unique setting for the development of the wheels of cheese that are to become Shaft’s Bleu. The blue wheels are first created in Wisconsin under the watchful eye of a Master Cheesemaker.

The life of a blue cheese begins, the wheels are then shipped to the California mines for aging. The formula used for making Shaft’s Bleu allows for the cheese to be aged 1 year or longer. And in the cave transform into marbled beauties with piquant, full flavor. Smokey Blue By Rogue Creamery in Oregon, this blue cheese is handmade and smoked with Oregon hazelnut shells. It is cave aged at least 90 days. A long, gentle cold-smoking over shells from Oregon hazelnuts infuses Rogue Creamery’s Smokey Blue cheese with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a cakey yet smooth blue cheese reminiscent of candied bacon. Stilton (Blue) There are just 6 dairies in the world licensed to make Stilton cheese. Stilton is a “protected name” cheese and by law can only be made in the three counties of Derbyshire, Leicestershire, Nottinghamshire. Stilton takes its name from the village of the same name in Cambridgeshire although the cheese has never been made there.

Over 1 million Stilton cheeses are made each year. Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name. It takes 136 pints milk (78 litres) to make one 17 lb (8kg) Stilton cheese. More than 10% of output is exported to some 40 countries world-wide. White Stilton is also a protected name cheese and is made in a similar way to its blue cousin – except that no mould spores are added and the cheese would be sold at about 4 weeks of age. It is a crumbly, creamy, open textures cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses. Valdeón Blue Valdeón is a rich and flavorful but very strong, semi-soft cow and goat milk blue made in Spain’s remote Valdeón Valley in the northern region of Asturias. Valdeón is wrapped in Sycamore leaves, giving it a distinctive appearance. I must admit this is my blue of choice. I love it with a little unsalted, French butter and honey from New Zealand.

Anglos Islos Traditional Spanish goat cheese with its intense flavour and creamy texture it makes a perfect hors d’oeuvre and is an important ingredient in numerous recipes. Particularly delicious when grilled in an oven. The factory in Ronda only uses the highest quality raw materials. A terrific goat tasting cheese. Balarina Balarina aged goat gouda is beautiful and caramel colored. The first time I got it was by mistake, but now I’m hooked. Remember I didn’t like goat cheeses? Not true anymore. This Dutch goat’s milk cheese is made in the manner of a traditional farmhouse Gouda. The result is a dry cheese that has a sweet finish. This 2 year old goat gouda from Holland is incredible. Beemster Goat Gouda The unique blue sea clay soil of the Beemster polder contains special mineral and therefore special grasses which makes the fat softer and sweeter than other milk in the Netherlands. Aged for 4 months, it’s smooth and sweet with a wonderful clean finish. Another great Dutch Gouda. Bucherolle Goat cheese and Provence: it is hard to know where to even start describing this magic relationship.

Goat cheese is not only seen on every cheese platter at every meal it is seen in salads, sandwiches (toasted or not), pastas and goat cheese may join tomatoes and herbes de Provence to create an energizing omelette. Yes, the rind of the Bucherolle is edible. But there is not étiquette: some never eat the rind, while for others the rind is an essential part of the cheese. Capra With Honey Capra’s creamy white goat cheese is mild, milky and slightly tart with a citrus tang. It’s perfect for spreading on crackers or crumbling on your favorite salad. The addition of honey tops it off with a sweet, floral finish. From Belgium. Capra produces certified organic goat cheeses on their family farm in East Gippsland. All of their cheeses are free of preservatives and are made using vegetarian, non-GMO rennet. Chevre A French goat log. A log of creamy white goat milk, mild, milky and slightly tart and citrusy. This can be used as you would cream cheese. Semi-fresh, semi- spreadable. Chevre Noir Truly a rewarding cheddar type made with pasteurized goat milk in Quebec, Canada.

Aged 12+ months, it is firm, a hint of crystallization, slight caramel taste, rich, creamy, and nutty flavor. Such a nice composition. A must try. Ekte Geitost Ekte Geitost, the unique specialty made from 100% goat’s whey. Naturally sweet and with a high mineral content, it is used in Norway as a sweet topping for bread. Frans Hals Goat Gouda Dutch goat’s milk gouda, aged for 26 weeks. The goats live in loose hosing barns with straw bedding, and in the pastures. Named after the painter known for his free and lively style of painting. Smooth, rich and savory, this cheese has a buttery, nutty flavor. Great with a fruit-forward wine such as a Shiraz or Zinfandel. Garrotxa de Muntanyola Named after La Garrotxa county in the Catalonia province of Spain. Pronounced “gar-ROACH-uh.” Under earlier dictatorship this cheese had disappeared because cheese makes were forced to produce large volumes of milk for large cheese. Many Spanish Artisanal cheese disappeared.

In 1982 this cheese was revived in 1982. It has the tang typical of goat’s milk cheeses, but without the goaty taste.It has a greyish-blue, velvety mound on the rind. Most people don’t eat the rind. Some like it, though, saying that to them it tastes similar to Brie mould. Gjetost A product of Norway, Gjetost is made from a mixture of cow and goat’s milk. It has an unusual, sweet flavor due to the way in which it is processed. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. The milk is then curded and pressed. Humboldt Fog From California, Humboldt Fog is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original Ibores Goat Spanish cheese made from the milk of the Serana goats and from the nearly extinct Retinto and Verata goats.

PDO protected and made only from registered farms. Rubbed with paprika, this cheese reflects the varied herbal diet of the goats. Slightly acidic, peppery and salty with a goaty after taste. La Tur From the great wine region of Piemonte, Italy comes La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. A mixed milk cheese from Italy. This is a surface ripened creamy cheese that looks like a cupcake. Tangy, nutty, milky, earthy, and smooth! Laura Chenel’s Cabecou This California original Cabecou is a goat cheese button, aged slightly to give it a nutty flavor and dense texture. Then we marinate the discs in a mixture of savory herbs, organic canola oil and California extra virgin olive oil. This cheese has it all! It’s creamy yet firm and easy to handle. Le Clare Goat Cheddar From Wisconsin comes this easy to love sweet, aged, fruity, raw cheddar. Great for a cheese tray or melted on a burger.

Pairs nicely with fruity wines and Belgium Lagers. Midnight Moon Aged six months or more, this blushing, ivory-colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Made in Holland exclusively for Cypress Grove Chevre, Midnight Moon is nutty and brown buttery up front with a long caramel finish. Serve with fig jam and seeded crackers or bread. Try melted between slices of rustic sliced bread or as a decadent addition to macaroni and cheese. Mobay Sid Cook’s whimsically delicious take on the famous French cheese, Morbier. This version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese. Serve with a Chenin Blanc or a Reisling. Mobay has won many awards over the years and is a judges favorite! Most recently took a Silver Medal at the 2011 World Cheese Awards. Murcia al Vino (Another brand is Drunken Goat) The Murcian goat gives the milk necessary for producing this exquisite Spanish cheese.

This pasteurized, goats’ milk cheese is washed twice in red wine. The cheese is creamy, smooth and very white and the wine-washed red rind add color and flavor. You won’t be disappointed. Nordic Grumpy Goat A bold, semi-hard, but still creamy, goat cheese, handcrafter by award-winning Wisconsin cheesemaker, Al Bekkum… Cellar-aged for over one year for an audacious robust flavor. Nordic Smoked Goat Cheddar From Westby, Wisconsin this cheddar is made the same way as traditional cheddar, but with a couple of twists. First they use goat’s milk, giving the cheese a distinctive white internal color, nutty flavor and distinctive tagniness. Then they smoke it with all-natural hardwood smoke to take the flavor up a notch. Put this Mild Smoked Cheddar on a cheese plate, sandwich or serve with seasonal sliced fruit for a summertime treat. Pena Gorda Spain is a dry mountainous land; in the very center is the province of Madrid.

Madrid is surrounded by the famous area of Castille La Mancha, where most of the world famous Manchego cheese, made from ewe milk from the local breed of Manchega sheep, is made. Alimentos de Miraflores, an artisan fromagerie is making interesting new creations from local milk. The cheese Pena Gorda, named for the estate, is a goat’s milk cheese, crafted from the local herds of the Sierra de Guadarrama Mountains. It is made in the fashion of the traditional shepherd’s cheeses, and looks very much like a rustic wheel of Manchego. The pale interior is the main indicator it is something different. The exterior is marked with the same basket pattern as Manchego. The cheese is semicured, four to five months maturation, aged only enough to develop a beautiful flavor and still retaining a moisture level to be supple and delicate. The cheese is slightly sweet with the aroma of flowers and grasses; it has a very clean, milky taste. Try with a pale beer or a Cava, paired with fresh fruit or Marcona almonds.

Potato Chip Goat Gouda Named after the Van Dijk‘s daughter, Dorothea, world famous chef Cas Spijkars created a potato chip goat cheese to win the annual Dutch award for “Most Unusual Food” in 1993. For years, chef’s from all around Holland competed to create what chef Cas Spijkars has accomplished, a recipe that incorporates its countries most traditional culinary ingredient of potato skins, basil oil, coriander oil and chopped onion into its country’s most popular goat cheese. He then ages the cheese for more then 60 days in which during this process he adjusts the temperature and humidity every few days to give it its nutty flavor, light creamy-colored and firm body. Being that this is such a exquisite cheese only 4,000 of these cheeses are produced a year. Reny Picot Goat Gouda Made in Michigan. Lovely, semi-soft and the best. Goat Gouda is a sweet-curd, renneted cheese from partly skim or whole milk. The cheese has a sweet, mild, buttery flavor with a hint of tanginess at the finish.

Snow White Goat Cheddar A creamy white Goat Cheddar Cheese made in 38# wheels and cave aged for 6 months. The flavor is deep and complex with pleasant earthy notes. Took 2nd Place at the 2007 American Cheese Society Competition and 2008 “Best in Show” at the American Cheese Society Competition. Spanish Goat Feta Spanish Goat Feta Tins Pure goat’s milk Feta cheese, elaborated with the best milk of goats from Andalusia’s mountains. Creamy, with a very fine and clean goat’s milk feta flavor. Appenzeller Appenzeller cheese is a hard cow’s-milk cheese produced in the Appenzell region of northeast Switzerland. It has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. The cheese is straw-colored, with tiny holes and a golden rind.

It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Armenian String Cheese In Armenia, traditional string cheese includes black cumin(scientific name Nigella Sativa)and a Middle Eastern spice known as mahleb, and it comes in the form of an endless loop. The cheese forms strings because of the way it is pulled during processing. Other cheeses are only cut and pressed, not pulled, and don’t develop strings. Asiago with Basil Basil is a symbol of love in present-day Italy, and its sweet romance with savory Asiago is a timeless match. At least six months of careful aging prepares the Asiago wheels to be hand-rubbed with basil and extra-virgin olive oil for a flavor that is both unique and award winning. We invite you to live vicariously through this passionate union. Asiago with Rosemary Heralded as the “dew of the sea,” Rosmarinus officinalis provides the perfect savory high note for this rich, nutty and fruity taste sensation.

A gold-medal winner of the 2008 World Championship Cheese Contest, this extraordinary delight wears its laurels as lightly as the perfect balance of hand-rubbed rosemary and Italian olive oil. Banon Vale Vintage Cheddar Based in the heart of the rich West Cork dairy region, Bandon Vale initially was set-up to revive the art of cheese making in the traditional style with the manufacture, sale and establishment of a brand of territorial hard cheeses. Aged one year, this has a nice full flavor and a creamy texture. Barber’s Vintage Cheddar 1833 “We have been making cheese on our farm in Ditcheat, Somerset for six generations. Made using traditional starter cultures, rich milk from our cows, and always matured for at least 24 months, Barber’s 1833 Vintage Reserve Cheddar is the culmination of all our achievements. A deliciously creamy cheese with both savoury and naturally sweet notes. Only the very best leaves with the 1833 stamp.” Beecher’s Smoked Flagship Straight from Seattle’s historic Pike Place Market. Made in living museums where visitors can watch the 5,000 year old art of cheesemaking.

15 months of aging nurtures the flavor and texture of Flagship to perfection. The cheese is then naturally smoked over a distinctive blend of apple and cherry wood, resulting in Flagship’s signature robust and nutty flavor infused with the heady, fruity essence of natural hardwood smoke. Beemster XO “Beemster X-O- is matured for 26 months making it Beemster’s oldest cheese. Many people see 3-5 year old cheeses in stores and ask us why we do not make an older product. Once you have tasted Beemster X-O- you will see the answer is quite simple. As a cheese matures the flavors one tastes in the cheese expands. As this process happens moisture also exits the cheese, thus leaving the cheese tasting crumbly and granular in one’s mouth. Because of Beemster’s unique milk, X-O- is able to obtain one of the widest flavor ranges possible in only 26 months and still retains its smooth and creamy taste. Beemster X-O- is wonderful with port wines, as well as sweet whites, such as a Riesling. X-O- can also be grated and used as a wonderful alternative to Parmesan for pastas.

BellaVitano Gold Inspired by a traditional Italian farmstead cheese, Bella Vitano Gold combines the fruity flavor of a premium Parmesan with the creamy smoothness of fine Cheddar. It won a Gold Medal at the 2008 World Cheese Awards. BellaVitano with Espresso Espresso BellaVitano is one of the award-winning cheeses in the Sartori Reserve product line. This gourmet cheese is a delicious treat for your breakfast or dessert. Freshly roasted espresso is hand-rubbed into sweet, sugary BellaVitano wheels aged to creamy perfection. The cheese received a Silver Medal in the 2010 World Cheese Awards and a 3rd place in the 2011 American Cheese Society Competition. It pairs well with Pinot Noir, Shiraz, Merlot and Chardonnay or with your fruit beers, stout, Porter beer, Trappist style ale or Barley wine. Food pairings are also multiple, how about chocolate, dried fruit, sweet pastries, honey. Bellwether Farms Crème Fraîche This classic, French-style cultured cream has a rich, nutty flavor with an appealing tart edge.

A basic pantry item in French kitchens, it is an ingredient used by fine cooks in many cuisines. Pour over fruit, whip into soups, stir into sauces. Créme Fraîche never curdles while cooking. Big John’s Cajun This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. The spice is right! The Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind. Big Russ Premium Beer Cheese Beer cheese is a Kentucky favorite and was first served in the 1940s at a restaurant in Clark County. Big Russ’s family-recipe mixes southern, spicy flavor cues along with award-winning Wisconsin cheeses. Most varieties start with sharp cheddar.

Then, beer is added to provide flavor and texture, as well as garlic and other spices. And now, one of Kentucky’s best kept secrets is finally coming to a store near you. Black Mountain Taking its name from the spectacular mountain range in South Wales where it is produced, Black Mountain is a combination of matured Welsh cheddar, white wine, garlic and herbs. With a wonderfully balanced flavour, Black Mountain compliments any food or eating occasion. Blueberry Stilton This particularly attractive cheese blends the fresh mildness of creamy white stilton with the delicate flavor of whole blueberries. Sweet, delicious, great dessert style cheese. Boerenkaas Boerenkaas is made in Holland on small family farms from May until October while the herd is in the fields eating fresh grass. Boerenkaas or Farmers Gouda is sweet and smooth, with a natural depth of flavour due to it’s raw milk nature. That depth is what sets it apart from its mass-produced counterparts. Vintage Chipotle Cheddar The Original Chipotle Cheddar, and the only Artisan version made from raw milk and aged over 60 days.

Flavored with just the right touch of Chipotles, a naturally smoked jalapeno, which ensures our cheddar flavor isn’t overpowered. Absolutely All Natural and made with raw milk. No artificial hormones, lactose intolerant safe and vegetarian approved. 100% handmade in California. Brick Cheese “What is real Brick cheese anyway?” Brick is an American original. It was “invented” in 1877 by John Jossi, a Swiss-born American cheese maker. As Mr. Jossi created it, Brick cheese is firmly in the tradition of the great washed rind cheeses of Europe. Its flavor is enhanced during ripping of the bacterium linens, the same pleasantly pungent bacterial action that contributes to the flavor of the classic French cheeses like Pont I’Eveque, St. Nectaire, Reblochon and Livarot. Real Brick has a heady aroma and modestly full flavor that will almost assuredly keep Brick from ever being the most popular cheese in town. Brun-uusto Brun-uusto is the newest cheese from Brunkow Cheese of Wisconsin.

The expert Wisconsin cheesemakers at Brunkow have translated Brun-uusto into an authentic version of Juustalepia, a specialty cheese with Finnish and Swedish origins. The name Juustalepia (HOOstah-lee-pah) is Finnish, and translates as “bread cheese,” an apt description since Brun-uusto’s appearance and aroma is similar to toasted bread. Its characteristic sweet caramel crust is produced through a slow baking process. Brun-uusto’s unique flavor is most pronounced when served warm. It can be heated in the oven, microwaved or grilled. Canadian Cheddar As a cheddar matures, its fats and proteins undergo biochemical changes that produce flavor compounds. So the older the cheese gets, the sharper, or more intense, it is likely to be. Old Quebec Vintage Cheddar an extra-sharp cow’s milk cheddar (aged at least three years), with a smooth texture, a full-bodied flavor and a tangy finish. Serve with a ripe pear, a piece of apple pie, a burger or grill it between two slices of crusty bread. Also terrific on its own with a nice Cabernet or Syrah, a fruity red wine. Cantalet Cantalet is one of France’s oldest cheeses.

Dated back to when the Romans colonized the area over 2000 years ago. It is produced in the Auvergne Valley of France. Cantalet is a firm moist, mild but buttery flavored cow’s milk cheese. Serving Suggestions: Cut into salads with walnuts,serve with pears, apples or grapes, great melted in sandwiches. Light, fruity red or white wine will compliment. Cave-Aged Gruyere From Switzerland, this raw, cow’s milk cheese is cave-aged for over a year. As the cheese ages, the potassium lactate crystallizes, as do the natural minerals, giving a light crunchy texture to go with the deep nutty taste. It is full-flavored, almost sharp, and dense. The wheels are 80#. The cheese is rich and delicious. Makes the best grilled cheese sandwich, ever! Cheddar with Carmelized Onion Made in Wales by the same Abergavenny Foods that make Black Mountain, Red Dragon and Harlech. This is an English cheddar with caramelized onion. Creamy, sweet, and full of flavor. Try on a burger or in your eggs.

Available in Kalamazoo, Muskegon Comte’ Comte (com-TAY) is made from raw cow’s milk in the Franche-Comte region just west of the Swiss border. Strict regulations govern where and how it is made,and even a wheel made according to the rules may be denied the Comte label if it fails the required taste test. A large cheese, weighing in at about 80 pounds, Comte is a long-keeping cheese that got mountain people through the winter in times past. Comte is never too salty, sharp, acidic or harsh. Use Comte in your potato and other vegetable gratins or in a French onion soup. Cotswold With generous flakes of chive and onion, Cotswold has a smooth texture, fresh aroma and lingering taste. It was one of the first blends launched by Long Clawson in the early 1970s and has remained a firm favourite. It is fantastic served simply in a crusty baguette sandwich, and also makes a versatile cooking ingredient. Cranberry Wensleydale This English cheese has been produced in the town of Hawes in Wensleydale, North Yorkshire, England for hundreds of years.

There are several varieties of this creamy and crumbly cow’s milk cheese and this is one of the favorites, especially during the holidays. Cream Cheese Spread the delicious! New Premium Vermont Cream Cheese is made from the same first-quality New England milk and cream as all of Cabot’s award-winning cheeses. One taste of this thick and rich spread on your breakfast toast or a mid-afternoon cracker will make it your new, and all-time, favorite. Délice de Bourgogne This decadent triple-cream cheese is incredibly rich, full-flavored with a smooth, melt-in-the-mouth texture. The rind is yellowish-white with a soft, chalky-like dust and a remarkable aroma. The aroma can be quite pungent but it is an interesting contrast with the buttery-sweet texture and subtle taste. Délice de Bourgogne is a sumptuous cheese. Double Cream Gouda Also known as Roomkaas, Double Creme Gouda is known as one of the most creamy and mellow cheeses made in Holland.

In the controlled conditions of small cheese-making factories, every cheese is painstakingly prepared, treated and aged Emmental Emmentaler is the classic “Swiss” cheese, a creamy cheese with deep holes and pockmarks which has been made in Switzerland for centuries. Emmentaler has a protected origin designation so that the integrity of true Swiss Emmentaler can be maintained, by requiring that cheese labeled Emmentaler meet a stringent set of requirements. Emmentaler is a brined cheese, which gives the cheese a slightly salty flavor and a strong rind. The wheels of cheese, when finished, often weigh upwards of 150 pounds (70 kilograms), and are carefully monitored to ensure that the cheese is of the high quality associated with Emmentaler cheese. As the grandfather of all Swiss type cheeses, Emmentaler is revered by many consumers, and is well worth the additional cost at the market. Eurocreme

Question: Named after the river by which it is made, 'Dovedale' cheese is produced only in which county?
Answer: DERBYSHIRE